Chocolate Covered Cherries

Ingredients

• 2 1/2 cups confectioners' sugar 
• 1/4 cup butter or margarine, softened 
• 1 tablespoon milk 
• 1/2 teaspoon almond extract 
• 2 (8 ounce) jars maraschino cherries with stems, well drained * 
• 2 cups semisweet chocolate chips 
• 2 tablespoons shortening 

In mixing bowl, combine sugar, butter, milk and extract; mix well. Knead into large ball. 
Roll into 1 inch balls and flatten each into 2 inch circles. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double boiler or microwave safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in covered container. Refrigerate 1 to 2 weeks before serving. The longer they sit the juicer the center will be. 

Yield: about 3 dozen. 

*NOTE*: 
The cheap brand of cherries make a very dry cherry so you may not want to drain them that much. If you end up with a dry filling store them on the counter for a week, which seems to help some.